Instant Pot Creamy Chicken Enchilada Soup
Creamy with a touch of spicy goodness, this quick Chicken Enchilada Soup is all the flavors you love in a pan of fresh-baked enchiladas...but turned into a delicious soup. Top with sour cream, cilantro, tomatoes, any of your favorites, and you’ll have a family-sized meal that everyone will love.
Ingredients
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, seeded and diced
- 1 cup red enchilada sauce
- 1 cup frozen corn
- 1-15 ounce can diced tomatoes
- 1-15 ounce can black beans, drained and rinsed
- 2 tablespoons green chiles
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup Crystal sour cream
- 1 cup shredded cheddar cheese
- Toppings: shredded cheese avocado, green onion, cilantro, Crystal sour cream, plain yogurt or sour cream, tortilla chips
Directions
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Step 1
Place chicken, onion, garlic, bell pepper, enchilada sauce, corn , tomatoes, black beans, green chiles, chicken broth, chili powder, cumin, red pepper flakes, salt, and pepper to Instant Pot. Seal lid. Cook on high for 10 minutes. Let pressure naturally release for 10 minutes.
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Step 2
Remove chicken breasts from Instant Pot and shred the meat. Return shredded chicken to the Instant Pot. Whisk in Crystal Creamery sour cream. Add shredded cheese to the rest of the soup and stir well to combine. Serve topped with your choice of toppings.
Slow cooker cooking instructions:
Place uncut chicken, onion, garlic, bell pepper, enchilada sauce, corn , tomatoes, black beans, green chiles, chicken broth, chili powder, cumin, red pepper flakes, salt, and pepper to crockpot. Cook on low for 6-8 hours, or on high for 3-4, until the chicken shreds easily. Shred chicken breast. Stir in sour cream and cheese. Serve with your choice of toppings.
